Gluten Free Gingerbread Cake is fluffy, tasty and festive! This cake is made in just one bowl and is paired with an optional whipped cream cheese.
If you're looking for an easy gluten free holiday dessert, this cake is it! If you're not a baker, don't be intimidated. I promise! All you have to do is whisk the wet ingredients, mix in the dry and bake. Enjoy the cake as is, top the cake with a little whipped cream cheese or some powdered sugar.
Table of Contents
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Ingredients overview:
- cane sugar/white sugar - To make the cake sweet, obviously!
- blackstrap molasses - I like using blackstrap over regular molasses because it has an earthier flavor.
- eggs at room temperature - Two eggs help create a fluffy cake.
- avocado oil - This contributes to a super moist cake.
- plain Greek yogurt at room temperature - It doesn't matter what fat percentage you use.
- milk at room temperature - You can use dairy or non dairy milk.
- all purpose gluten free flour - You must use a gluten free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour!
- gluten free baking powder & baking soda - The combination of both contributes to a fluffy cake.
- ground ginger, cinnamon, cloves, nutmeg & salt - The perfect mix of spices!
- cream cheese, confectioners sugar, milk & vanilla extract - For the optional whipped cream cheese.
Ingredient substitutions:
- Use regular molasses in place of blackstrap molasses. Note that your cake will be a little lighter in color.
- You can use olive oil in place of avocado oil.
- If you're not gluten free, use all purpose flour.
Choosing a Gluten Free Flour Blend:
Purchase a gluten-free flour blend with xanthan gum added. This helps the cake hold together well.
For example, Bob's Red Mill sells Gluten Free All-Purpose Baking Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Only Bob's Red Mill Gluten Free 1-to-1 Baking Flour has xanthan gum added.
For this reason, I DON'T recommend using Bob's Red Mill Gluten Free All-Purpose Baking Flour. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour!
How to make Gluten Free Gingerbread Cake?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- First, preheat your oven to 350 degrees F.
- Line an 8x8 baking pan with parchment paper and/or spray it.
- To a large bowl add the sugar, molasses, eggs, oil, yogurt and milk. Whisk well.
- Next, add in the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
- Use a rubber spatula to combine. No worries if there are lumps in the batter.
- Pour the batter into the prepared baking pan.
- Bake at 350 degrees F for 24-28 minutes, or until a toothpick inserted comes out clean.
- Once baked, place the pan on the kitchen counter for 5 minutes.
- Then, transfer it to a cooling rack to cool completely.
- If you're choosing to serve the cake with the whipped cream cheese, make it while the cake is cooling.
- Place the cream cheese in the microwave for 20 seconds.
- Next, add the microwaved cream cheese to a food processor with confectioners sugar, milk and vanilla extract. I don't like a lot of sugar in this. I feel like it compliments the cake very well. You can add more sugar if you'd like.
- Process until there are no more lumps.
- Once the cake has cooled, slice it into 16 squares.
- Serve as is or with a dollop of the whipped cream cheese and enjoy!
- You can also serve this cake with powdered sugar on top.
Recipe pro tips:
- Make sure to use a gluten free flour blend with xanthan gum added!
- Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
- Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy cake that won't rise if over mixed.
- Allow the cake to cool completely before slicing or it can fall apart.
- Always make sure the ingredients you're using are gluten free if you have an intolerance.
Storage directions:
- Store the cake in an airtight container on the kitchen counter for a couple of days. Store the whipped cream cheese separately in the fridge and add it only right before serving.
- Alternatively, you can slice the cake, individually wrap each piece in plastic wrap and store in a freezer bag in the freezer for up to 3 months. Simply reheat in the microwave whenever you want a warm slice!
Gluten Free Gingerbread Cake
Gluten Free Gingerbread Cake is fluffy, tasty and festive! This cake is made in just one bowl and is paired with an optional whipped cream cheese.
Equipment
- 1 8x8 baking pan
Ingredients
- â…” cup cane sugar
- ¼ cup blackstrap molassesÂ
- 2 eggs at room temperatureÂ
- ½ cup avocado oil
- ¼ cup plain Greek yogurt at room temperature - It doesn't matter what fat percentage you use.
- ⅓ cup milk at room temperature  - You can use dairy or non dairy milk.
- 1 ¾ cups all purpose gluten free flour - You must use a gluten free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour!
- 2 teaspoons gluten free baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Ingredients for optional whipped cream cheese:
- 4 ounces cream cheese
- 2 tablespoons confectioners sugar
- 2 ½ tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- First, preheat your oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and/or spray it.
- To a large bowl add the sugar, molasses, eggs, oil, yogurt and milk. Whisk well. Next, add in the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Use a rubber spatula to combine. No worries if there are lumps in the batter.
- Pour the batter into the prepared baking pan. Bake at 350 degrees F for 24-28 minutes, or until a toothpick inserted comes out clean.
- Once baked, place the pan on the kitchen counter for 5 minutes. Then, transfer it to a cooling rack to cool completely.
- If you're choosing to serve the cake with the whipped cream cheese, make it while the cake is cooling. Place the cream cheese in the microwave for 20 seconds. Next, add the microwaved cream cheese to a food processor with confectioners sugar, milk and vanilla extract. I don't like a lot of sugar in this. I feel like it compliments the cake very well. You can add more sugar if you'd like. Process until there are no more lumps.
- Once the cake has cooled, slice it into 16 squares.
- Serve as is or with a dollop of the whipped cream cheese and enjoy! You can also serve this cake with powdered sugar on top.
Nutrition Facts
Gluten Free Gingerbread Cake
Amount Per Serving
Calories 167
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 21mg7%
Sodium 156mg7%
Potassium 96mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 41IU1%
Vitamin C 0.01mg0%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
Shaveen
Can I swap eggs with chia or flaxseed
I have not tested the recipe with either.
Rllie
Do you know calorie count?
I purposely do not provide nutritional information because numbers can be triggering for some. I want this to be a safe space for all. If interested, you can type the ingredients into an online calculator and find the nutritional info for any recipe.
Julia
These look amazing!! So excited to try them
AMJ
Can you use coconut yogurt if dairy intolerant?
Yes, that should work fine.
Missi
Can you use dairy free substitutions?
Yes, that should work fine.
Lilian Jimenez Ramsey
I made this cake yesterday as our gluten-free dessert for the last day of 2023. It came very good, very much like the pictures posted on this site. The only problem I had was with the suggested baking time. It took me about 50 minutes for the cake to be fully baked. Other than that, I loved it! Thank you for a wonderful and tasty recipe!
So glad you enjoyed! 🙂 Baking time change could be because of baking pan size or if the oven wasn't actually 350 degrees F. I have a thermometer in my oven because some ovens aren't even close to the temp. they say they are. My old apartment's oven was 250 degrees F whenever it was preheated to 350 degrees F.